September 3, 2010

Seeing something swimming in a creamy sauce automatically calls to mind two words--rich and delicious. Would that be true if SPAM® (er...I mean spiced ham) was involved?

The answer is yes. After all, what better way to make something with a bad reputation (however unfair) more appetizing than to nestle it in a pool of creamy, flavorful goo?
As someone who shies away from cooked cabbage because of its effects on the digestive system (overshare?), I had my doubts about this dish. Let's be honest--those issues could not possibly be helped by the presence of fried meat, am I right? Regardless of my hesitations and armed with Beano and optimism, I tossed this together for supper one night and was pleasantly surprised.

This was an interesting way to use spiced ham, and I'd recommend it, especially for those connoisseurs of hearty German-like fare among you. If your innards are sensitive to the power of cabbage, though, consider yourself warned...

In a medium pan over medium heat, saute the sliced SPAM® until it becomes nicely-browned. Remove the SPAM® from the pan and add the cabbage. Cook until browned and remove from pan. Drain drippings from pan, reserving about 2 tablespoons. Add flour and cook until browned, then whisk in the milk. Cook until thickened and season with salt and pepper. Add the cabbage back into the pan and stir until warmed through. Serving suggestion: Place the SPAM® atop a bed of the creamy cabbage.

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comments:

I can't wait to see the comments on this one, Grace! Shades of WWII! Love it! I hate to age myself, but when I was a newly married, I actually made an appetizer with spam, dill pickles and cheese. OMG.

Mm...I love white sauce!! And I love spam too! When I make white sauce for spaghetti, I often put spam in- it makes it so much more flavoursome. But spam with cabbage- now that sounds like an awesome idea!!

Same here, I actually have no problem with Spam although I haven't eaten any in years and years and years, and I actually like cabbage a lot. So I see goodness in this post. Although I was reading the recipe and thought they'd made a new product called Spam drippings! Wow :)

I have to say this is definitely one of the most interesting dishes I've seen posted lately, my friend! Strangely enough, I'd gobble up the Spam in an instant and leave the cabbage for the more hearty in spirit.

Spam is just too salty for me. My mother used to slice it almost through and put 1/2 slices of pineapple between, and I could just about choke it down with the pineapple and spam together. The white sauce might diminish the salt quotient just enough...

You are officially the Spam queen! This is the second time you have taken something I would typically never even think of eating and turned into something A.mazing! And I'm German, so this definitely strikes a cord with me. Brilliant job!

Being Socttish, my innards are probably pretty close to those of your average Germans sensitivity wise - the traditional diet is pretty similar. I reckon i could quite happily eat this. I am very much a 'cheese sauce, lovely. Needs some meat though' type of person!'.

Grace...I remember the days of my Beano consumption. Today...I'm finally rid of it since my tummy has adapted to more nutritional food such as cabbage. As a side note...I find that 'Savoy' curly cabbage is so much gentler on your insides ;o)

I love creamed cabbage - I usually add cubed carrot and bacon. I've never had Spam but I do have a can in my cupboard - a friend gave it to me as a silly moving in present. I've been too scared of it to do anything with it! This recipe might actually stop me being so scared - thank you!

I might be able to embrace the spam for the sake of nostalgia. (I fondly remember a recipe that included sliced spam and pineapple from my ancient Betty Crocker Cookbook for Boys and Girls.) It's my view of cream sauce that needs rehabilitating. Too many mushy vegetables in cream sauce were a part of our German country fare when I was growing up.